The broad beans I planted out in November have been ready for picking for over a week, I love picking young pods and eating the small beans while working in the kitchen garden so not many make it to the kitchen at first.
I gathered some pods today to make a really simple lunch time bruschetta, it was so scrummy and easy to make.
I just taste as I go so I don’t really measure anything.
Pod broad beans and add to a pan of boiling water for no more than 2 minutes.
Drain then remove and discard outer skins to reveal the beautiful green bean inside.
Add a dash of olive oil and mash the beans with a fork or puree with a hand blender, entirely up to you.
Add a squeeze of lemon juice and pinch of salt to taste.
Toast bread (I use Italian toasting bread) on both sides and rub one side with a garlic clove, pile the bean mix on top.
Our tomatoes are still going strong in the greenhouse but there are plenty of fruits that won’t ripen now. Our chutney recipe is perfect for using up a glut of green tomatoes, I made some jars today and it tastes delicious already but should be even better in the months to come. I’ll be storing some away for our Christmas cheese board.
Makes 4 standard jars.
900g green tomatoes, quartered
300ml organic white wine vinegar
2 large onions, roughly chopped
1 red chilli, finely chopped
2 tsp yellow mustard seeds
1 tsp salt
Place all ingredients into a large stainless steel pan and bring to a boil. Reduce the heat and simmer uncovered for approximately 1 hour 30 minutes, stirring occasionally during the last half hour of cooking time to prevent the chutney sticking to the bottom of the pan.
The chutney is ready when it has thickened enough to drag a wooden spoon across the base of the pan to form a channel that does not immediately fill with liquid. Allow to cool slightly then spoon the chutney into warm sterilised jars and seal. Best left for at least 6 weeks but can be used once cool. Use within 12 months. Refrigerate opened jars.